1 lb. fresh green beans topped and tailed
1 cup thickly julienned carrots
2 cups vegetable or chicken stock
3 teaspoons kosher salt
olive oil or grass-fed butter
Place beans, carrots,stock and salt in the pressure cooker and set on low pressure for 3 minutes. Carefully depressurize and drain at once. Place cooked veggies in aserving dish and drizzle with good olive oil or butter.
Andrea Rosenblatt of A. Chef's Cooking Studio